Drink ThisDrink This: Leche de Pistacho from Barcoa Agaveria
Cool and creamy, sweet and nutty, tangy and smoky, this balanced sipper uses a meaty mezcal called El Silencio Espadín.
Cool and creamy, sweet and nutty, tangy and smoky, this balanced sipper uses a meaty mezcal called El Silencio Espadín.
Skip the Long Island Iced Tea and try this hilariously named, faintly fizzy refresher.
This effervescent tipple gets its brilliant color and lively brightness from Cocchi Rosa, an Italian aperitivo. Topped off with sparkling rosé and soda water, the cocktail is fresh, fizzy, fruity and well-balanced.
I think it’s safe to say that desert dwellers are always looking for ways to cool off, especially this week. With temperatures hovering around 115 degrees, we thought it might be a good time to share a refreshing cocktail from Culinary Dropout. The crowning touch, Ron Zacapa 23 rum from Guatemala, sends this drink into nirvana territory. Enjoy this rum cocktail poolside, or visit Culinary Dropout and sip along with an order of beer-battered fish...
Learn how to make the River’s Edge cocktail from Jade Bar at Sanctuary Camelback Mountain Resort & Spa.
Recipe courtesy Phoenix City Grille executive chef Micah Wyzlic.
If COVID-19 cheated you out of a tropical vacation this year, Rusconi’s American Kitchen has a simple solution: Hop aboard the Pineapple Express.
Here at PHOENIX, it’s no secret we love experimental cocktails. Chile pepper-infused vodka shaken with purple mangosteen liquor and topped with palo verde essence bubbles? Yes, please. (I made that up, though I expect to see something similar on Valley mixologists’ craft cocktail lists any day now.) But while we aren’t scared to participate in “Fear Factor – Cocktail Edition,” it’s always nice to return to the classics every so often.
The Negroni is one such old faithful.